How protein powers CPG majors’ expansion plans
Protein remains a cornerstone of innovation for food and beverage brands. Here’s how Danone, PepsiCo and General Mills are exploring the global megatrend
Dairy alternatives
Invest in cow-free cheese? Those Vegan Cowboys to launch crowdfunding round
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
Is plant-based dead - or evolving?
Plant-based brands are looking for new ways to lure in consumers after the category’s initial success
Whole milk is back in US schools - and plant-based has its place, too
A bill that would improve access to milk alternatives in US schools was embraced by the dairy and alt dairy corners of the industry – here’s why
World-first barista milk without cows hits the market
A biotech firm has released barista-style milk that’s cow-free and dairy-identical. Can the product make it with consumers?
From casein to colors: Mars’ vision for precision fermentation
From proteins to dyes and sweeteners, the CPG major is betting big on the technology: here’s why
Cow-free dairy sells out in Israel but protein bottlenecks remain
“Everything we put on the market has sold,” Strauss Group CEO says but warns protein availability is still ‘limited’
Up the food chain
Oatly’s strategy: Driving plant-based milk’s growth through taste, creativity and sustainability
How Oatly’s North American president Helge Weitz uses his CPG and real-world restaurant experience to map the firm’s US reset
Dairy and beyond at Fi Europe 2025
Here are some of the must-see innovations at the 30th edition of the world’s largest ingredient show
Patents plummet in alt proteins: Has innovation ground to a halt?
Alternative proteins have lost a lot of popularity in recent years, and this is reflected in IP activity
Trendlets
Trendlets: Gut health, GLP-1 and alternative protein
How are the trends of gut health, weight management and alternative protein consumption impacting food and beverage innovation?
Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
Dairy Alternatives: Innovation and Market Insights 2025
‘We have more ideas than the market can take’: Alt dairy brands talk R&D, consumer trends and embracing innovation
From plant-based to precision fermentation, how are leading brands shaping product innovation in dairy alternatives?
New product releases: From swicy ice cream to pistachio drinks
Our latest round-up features launches from Bel, Lifeway Foods, Rude Health and more . . .
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
Dispatches from Anuga 2025
Alternative protein innovation: What’s next for plant-based dairy, hybrid meat and beyond?
From soft cheese alternatives to hybrid burgers, how are brands innovating to produce the next wave of alt meat and dairy?
Oatly goes oat-o-matic with plant-based milk for push-button machines
Forget Barista: enter BaristaMatic, Oatly’s answer to the foodservice industry’s problem with plant-based drinks
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
How plant-based drinks can meet coffee baristas’ innovation needs
Good taste and functionality are no longer optional: so how are café professionals’ evolving needs pushing the envelope in plant-based drinks?
Dairy alternatives: Boom or bust for the market?
Alt dairy has seen better days as consumers have pulled back from the category. But in every challenge lies an opportunity, industry insiders say
Sustainable September
Industry first: Cow-free drink and cheese to launch in Israel retail
Made with ImaginDairy’s precision fermentation-derived BLG protein, the range will comprise a cream cheese alternative and a beverage
How regulators are shaping the future of novel foods
From cell-cultivated meat to precision-fermented dairy, regulators are stepping up to support innovation
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Top proteins trends in 2025: From cell cultivated to plant-based
A deep dive into the consumer shifts, ingredient innovations and market opportunities redefining the global protein landscape
US dairy renews push to restrict alt dairy labeling: but does it need to?
US dairy has long sought to ban alt dairy from using words like ‘milk’ on-pack. Is the industry set to get its way?
What are the growth formats in plant-based dairy?
Plant-based dairy has struggled to build on its past momentum – but there are fresh opportunities ahead
Plant-based food market could triple by 2035
Despite headwinds, meat-free may have a bright future
Beating the odds in NPD: What makes a winning product?
New product launches are exciting, but novelty alone does not guarantee success
What’s the future of animal-free dairy?
Retail sales have stalled in the category’s biggest global market while ingredient innovation has also hit roadblocks. What does the future hold for animal-free dairy innovation?
Taste, texture and design: Can plant-based milks live up to latte expectations?
From swirling hearts to elegant tulips, latte art is an important part of the coffee experience. A new wave of barista milks are creating masterpieces
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
Danone-owned Kate Farms shakes up high-protein space with GLP-1 drinks
The company’s new range promises to elevate nutritional support for consumers on weight management medications
Plant-based milk market slows as dairy makes a comeback
Alt milk is losing steam as the dairy market strengthens
Top trends shaping plant-based meat and dairy in 2025
Plant-based trends are rising to the surface as the year hits its halfway mark
Oatly bets on coffee and science to fuel plant-based milk’s comeback
Oatly defends processed food, doubles down on coffee and pushes for the next wave of plant-based milk growth
How AI can get your novel food approved faster
AI helps build your novel foods dossier faster, so you can submit to EFSA sooner
Hybrid milk hits the shelves – but will it fly with consumers?
One of Europe’s largest supermarkets is selling hybrid milk alongside traditional dairy at price parity – but will consumers bite? We learn more from PlanetDairy CEO Jakob Skovgaard
Is the plant-based milk sector in trouble?
Plant-based milk brand Mighty Drinks has entered administration, citing rising costs and fundraising challenges. But does this signal a wider issue for the sector?
Forget calcium: Milk alternatives have bigger nutritional gaps to fill
Protein and calcium are important, but ignoring fortification with riboflavin, iron and other key nutrients could spell real health woes for consumers
How plant-based dairy brands can address the quality and perception gap
Improving consumer perception of plant-based dairy may start with better biosolutions
Can Nestlé crack animal-free dairy?
The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate the animal-free dairy category?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
From beer to milk: Asahi ventures into dairy alternatives with Like Milk
The move signifies the blurring of the lines between alt dairy beverages and the growing alcohol moderation trend in APAC
Califia Farms taps global flavor trends for next-gen barista blends
Debuting at the 2025 London Coffee Festival, the new lines are an example of how plant-based milk brands are reinvigorating the category through flavor innovation
Bacteria can fix plant-based dairy’s poor taste and nutritional value
There is a natural solution to masking dairy alternatives’ off-taste properties and solving the products’ nutritional shortcomings
Big Interview
EFSA’s future: Executive director Bernhard Url reveals the vision
How will the European Food Safety Authority evolve to combat the world’s food and drink safety challenges?
FSSAI proposes stricter rules for dairy analogues to protect consumer transparency
The Food Safety and Standards Authority of India (FSSAI) is proposing regulatory amendments to tighten labelling, usage, and licensing rules for dairy analogues amid growing concerns over consumer confusion and misuse.